Description
Creamy Garlic Steak Pasta
Ingredients:
For the steak:
2 ribeye or sirloin steaks
2 tbsp olive oil
1 tbsp unsalted butter
Salt and pepper to taste
For the pasta:
12 oz fettuccine or linguine
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup beef broth
1 tsp Italian seasoning
Salt and pepper to taste
Optional: Spinach or steamed greens for garnish
Instructions:
Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
Cook the Steak:
Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare or adjust for desired doneness.
Add butter to the pan during the last minute and baste the steaks. Remove, let rest for 5 minutes, and slice thinly.
Make the Cream Sauce:
In the same skillet, melt butter over medium heat. Sauté garlic until fragrant. Add beef broth and heavy cream, stirring to combine.
Mix in Parmesan cheese and Italian seasoning. Simmer until the sauce thickens. Adjust seasoning with salt and pepper.
Combine:
Toss the cooked pasta in the cream sauce until evenly coated. Plate the pasta and top with sliced steak.
Serve:
Garnish with fresh parsley or spinach and a sprinkle of Parmesan. Serve hot!
This indulgent creamy steak pasta is perfect for a hearty, flavorful dinner!
Step-by-Step Guide
Follow this detailed process for a seamless cooking experience. First, gather and prep all ingredients: mince garlic, grate Parmesan, and bring steak to room temperature. Start boiling heavily salted water for the pasta. As it heats, season the steaks generously. Cook pasta to al dente, reserving 1/2 cup of pasta water before draining. In a large skillet, sear steaks as instructed, ensuring a good crust forms. After resting, slice thinly against the grain. For the sauce, use the same skillet to capture the flavorful fond. After simmering the sauce, add the drained pasta directly to the skillet with a splash of reserved pasta water to help the sauce cling. Toss thoroughly, then top with sliced steak.
Serving Suggestions
Plate this rich pasta immediately for the best texture. For a complete meal, serve with a simple side salad with a light vinaigrette to cut through the richness. Garlic bread is a classic pairing for soaking up extra sauce. For a vegetable addition, mix steamed spinach or broccoli directly into the pasta, or serve roasted asparagus on the side. A glass of bold red wine, like a Cabernet Sauvignon, complements the steak perfectly.
How-to Summary
To summarize: Cook pasta, sear and rest steak, then build a creamy garlic-Parmesan sauce in the same pan. Combine pasta and sauce, top with sliced steak, and garnish.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While ribeye and sirloin are ideal for flavor and tenderness, flank or skirt steak work well if sliced very thinly against the grain.
How can I make the sauce less thick?
Thin it gradually with additional beef broth, heavy cream, or reserved pasta water until your desired consistency is reached.
What’s the best substitute for heavy cream?
For a slightly lighter option, half-and-half can work, but the sauce will be less rich and may not thicken as much. Avoid milk, as it can curdle.
Can I make this dish ahead of time?
The sauce and steak can be prepared separately and stored for 1-2 days. Reheat gently and combine with freshly cooked pasta for best results.
How do I prevent the garlic from burning?
After cooking the steak, let the pan cool slightly to medium heat before adding butter for the garlic. Sauté just until fragrant, about 30-60 seconds.
Common Mistakes to Avoid
- Overcooking the Steak: Cook steak to medium-rare or medium for tenderness, as it will continue to cook slightly when added to the hot pasta.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate fresh.
- Not Salting the Pasta Water Enough: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Slicing the Steak Immediately: Letting the steak rest for 5 minutes allows juices to redistribute, preventing a dry result.
Conclusion
This creamy garlic steak pasta is a restaurant-quality dish that is deceptively simple to master at home. The key lies in the technique: building layers of flavor by using the same pan for the steak and sauce. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently impressive and indulgent meal perfect for a special dinner or a satisfying weekend feast. Enjoy the rich, savory combination of tender steak and luxuriously coated pasta.